Murg Kali Mirch Indian Black Pepper Chicken Recipe 475 Food

CHICKEN KALI MIRCH

Steps:

• Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.
• While the chicken is marinating, coarsely crush the black pepper corns in mortar & pestle
• When chicken is ready to cook, heat ghee or oil in pan
• Then, add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown.
• Once the chicken turn light brown, take the fried chicken out and reserve
• Now, in the same handi, add shajeera, bay leaf, green cardamom, and cloves, fry for few seconds
• Now, add chopped onions and fry until soft and translucent.
• Then add ginger and garlic paste, sautè for few minutes.
• Add whisked yoghurt and stir until blended well.
• Then, add coriander powder, green chili slit, coarsely crushed peppercorn, salt and mix well.
• Now, add fried chicken, mix well.
• Cover and cook until chicken is just tender. Adjust the consistency of the gravy only if required.
• tip: If making dry version, then skip adding water to the recipe
• Lastly, add cream, sugar, kasuri methi and cook for another minute.
• Dish out and serve chicken kali mirch hot with lachcha paratha or phulkas or nan or pulao of your choice

KALI MIRCH MURG (CHICKEN CURRY WITH BLACK PEPPER)

Steps:

• Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
• After 30 seconds, add the chicken and mix well.
• Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
• Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
• Stir the yoghurt into the chicken, mixing well.
• Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.